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“For a show-stopping summer dessert, I serve this colorful, refreshing “cake.” This recipe takes a little time to prepare, but it’s a beautiful and delicious creation. Family members often request it for their birthdays.”

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Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired.